I make these quick and easy stuffed peppers whenever I need a comforting, colorful dinner without spending hours in the kitchen. Tender bell peppers are filled with a savory mixture of seasoned ground beef, rice, tomatoes, and melted cheese, then baked until perfectly soft and flavorful. It’s a simple, satisfying meal that always feels a little special.
Why You’ll Love This Recipe
I love how this recipe brings together simple pantry staples and turns them into a hearty, complete meal. The flavors are rich and comforting, and I can easily customize the filling based on what I have on hand. I also appreciate how the peppers hold everything together, making each serving neat and packed with flavor. It’s perfect for weeknights, meal prep, or even casual gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large bell peppers (any color), tops cut off and seeds removed 1 tablespoon olive oil 1 pound (450 g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 cup (180 g) cooked white rice 1 can (14.5 ounces / 410 g) diced tomatoes, drained 1 tablespoon tomato paste 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup (100 g) shredded mozzarella or cheddar cheese 2 tablespoons chopped fresh parsley (optional)
Directions
I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I bring a large pot of water to a boil and cook the hollowed peppers for about 5 minutes to slightly soften them, then I drain and set them aside.
In a large skillet, I heat the olive oil over medium heat. I add the chopped onion and cook for 2–3 minutes until softened, then I stir in the garlic and cook for another 30 seconds.
I add the ground beef and cook until browned, breaking it up with a spoon. I drain any excess fat.
I stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. I let the mixture simmer for 3–4 minutes so the flavors combine.
I spoon the filling evenly into the prepared peppers and place them upright in the baking dish.
I cover the dish with foil and bake for 25 minutes. Then I remove the foil, sprinkle the shredded cheese on top, and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.
I garnish with chopped parsley before serving if I have it on hand.
Servings and timing
This recipe makes 4 servings, using one large stuffed pepper per person.
Preparation time: 15 minutes Cooking time: 40–45 minutes Total time: about 1 hour
Variations
I sometimes swap the ground beef for ground turkey or chicken for a lighter option. If I want a vegetarian version, I replace the meat with black beans or lentils and add extra vegetables like zucchini or mushrooms. For a spicier kick, I mix in red pepper flakes or diced jalapeños. I also like experimenting with different cheeses such as Monterey Jack or a Mexican blend.
storage/reheating
I store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I place them in the oven at 350°F (175°C) for about 15–20 minutes, or until heated through. If I’m in a hurry, I reheat them in the microwave for 2–3 minutes, though I find the oven keeps the texture better. I can also freeze them for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I make stuffed peppers ahead of time?
Yes, I often prepare the filling and stuff the peppers a day in advance. I keep them covered in the refrigerator and bake them just before serving.
Do I have to pre-cook the peppers?
I like to pre-cook them briefly because it helps them become tender, but if I prefer firmer peppers, I skip this step and simply bake them a little longer.
Can I use uncooked rice?
I prefer using cooked rice to ensure the filling cooks evenly. If I want to use uncooked rice, I make sure to partially cook it first to avoid a crunchy texture.
What’s the best type of pepper to use?
I usually choose large bell peppers because they’re sturdy and slightly sweet. I use any color depending on what I have available.
How do I keep the peppers from tipping over?
If they don’t sit flat, I slice a very thin layer off the bottom to create a stable base, being careful not to cut through the pepper.
Conclusion
I find these quick and easy stuffed peppers to be one of the most reliable and satisfying meals I can make. They’re simple, flavorful, and adaptable to my tastes and pantry. Whenever I want a wholesome dish that looks as good as it tastes, I turn to this recipe.
Tender bell peppers stuffed with a savory mixture of seasoned ground beef, rice, tomatoes, and melted cheese, then baked until soft and flavorful. This quick and easy meal is hearty, comforting, and perfect for weeknight dinners or meal prep.
Ingredients
4 large bell peppers, tops cut off and seeds removed
1 tablespoon olive oil
1 pound (450 g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (180 g) cooked white rice
1 can (14.5 ounces / 410 g) diced tomatoes, drained
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup (100 g) shredded mozzarella or cheddar cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Bring a large pot of water to a boil and cook the hollowed peppers for about 5 minutes to slightly soften. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 3–4 minutes to combine flavors.
Spoon the filling evenly into the prepared peppers and place them upright in the baking dish.
Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top, and bake uncovered for another 10–15 minutes until cheese is melted and bubbly.
Garnish with chopped parsley before serving if desired.
Notes
You can substitute ground turkey or chicken for a lighter option.
For a vegetarian version, replace the meat with black beans or lentils and add extra vegetables.
Add red pepper flakes or diced jalapeños for a spicier flavor.
Stuffed peppers can be prepared a day ahead and refrigerated before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
